We are so lucky to have grown up on Cuban and Mexican cuisine! What taste buds we've developed! One of our favorite family dishes is the empanada, or beef turnover. Our mother makes the best and in craving her cooking, I found this trusty recipe, courtesy of Goya. There isn't a Cuban household in America that doesn't have a ready stock of Goya products on hand, so I knew this recipe would hit the spot when Zach and I wanted to make a dinner of empanadas and yuca frita for friends that we hosted the other night. We enjoyed left overs for days and didn't tire of them! In fact, we were pretty sad when we ran out. Enjoy!
- 1 tablespoon Goya Extra Virgin Olive Oil
- 1/2 pound ground beef
- 1/2 medium yellow onion, finely chopped
- 1/4 cup Goya Tomato Sauce
- 6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
- 2 tablespoons Goya Sofrito
- 1 packet Sazon Goya with Coriander and Annatto
- 1 teaspoon Goya Minced Garlic
- 1/2 teaspoon Goya Dried Oregano
- Goya Ground Black Pepper, to taste
- 1 (14 ounce) package Goya Discos (yellow or white), thawed
- Goya Corn Oil, for frying
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.